1. Rheological properties of wheat flour doughs in steady and dynamic shear;Berland;Cereal Chem.,1995
2. Elasticity and failure in composite gels;Brownsey;J. Rheology,1987
3. Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating;Dreese;Cereal Chem.,1988
4. Wheat flour and defatted milk fractions characterized by differential scanning calorimetry. I. DSC of flour and milk fractions;Erdogdu;Cereal Chem.,1995
5. Rheological properties of cereal proteins;Eliasson,1990